Yield: 4 Servings
|1 \N||Dozen wood skewers|
|2 pounds||Large shrimp|
|⅓ cup||Dark rum|
|¼ cup||Lime juice|
|3 \N||Cloves garlic|
|1 tablespoon||Soy sauce|
|1 teaspoon||(to 1 tablespoon) hot pepper sauce to taste|
Soak skewers in water to retard burning. Devein and clean shrimp; thread 4-6 shrimp on each skewer, place in shallow glass dish. Put all other ingredients in blender; puree at top speed 1 minutes. Pour over shrimp; refrigerate 1 hour. Just before grilling, remove shrimp to plate, pour marinade into pan, boil down for 5-10 minutes to thicken.
Grill skewered shrimp ¾ inch above hot charcoal or gas flame about 3 minutes on first side, 2 minutes on second side, until they are pink and opaque. Be careful not to overcook. Brush on more sauce as they cook, or serve warm for dipping.
Posted to MC-Recipe Digest V1 #338 Recipe by: Fred Tasker, Knight-Ridder Newspaper From: Sherry Zeiss <zeiss@...>
Date: Wed, 11 Dec 1996 22:18:45 -0600